I like to dredge wings in seasoned flour before frying instead of just plopping them bare into the hot oil.  These were done in that manner – sometimes I go full-on egg dip with flour dredge but that complicates things and I’m profoundly lazy.

The sauce is simple enough, melted butter with a locally made hot BBQ sauce in a 1:1 ratio.  The sauce I used today isn’t one of the sweet ones so there’s a squeeze of honey in it, too.  I tossed the hot wings with the sauce and served them right away.